1 slice 1 1/2 lb (675 g) boneless beef blade, fat removed

2 tablespoons (30 ml) olive oil

1 large onion, cut into 8 wedges (see note)

6 cloves garlic, peeled

1 cup (250 ml) white wine or apple juice

1 tablespoon (15 ml) whole-grain mustard

1 small turnip, peeled and cut into 8 wedges

6 new potatoes, halved

6 carrots, peeled and cut in half lengthwise

1/2 green cabbage, cut into 4 wedges (see note)

4 cups (1 litre) chicken or beef broth

Salt and pepper

In non-stick skillet, brown the meat on both sides in the oil. Season with salt and pepper. Place in the slow cooker. Set aside.

In the same skillet, brown the onion quarters and garlic. Season with salt and pepper. Deglaze with the wine and add the mustard. Pour into the slow cooker and add the remaining ingredients.

Cover and cook on low for about 8 hours or until the meat is fork-tender. Adjust the seasoning.

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